Monthly Archives: March 2013

Pineapple Pie

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pineapplepiePineapple Pie

This pie tastes like a million bucks.  Mine turned out slightly tart, but most of my guests agreed it was good that way.  So if you would like it a little sweeter, add a little more sugar.  Like an extra tablespoon in the filling and an extra tablespoon in the whipped cream.  Also, next time I make it, I will put a little more whipped cream in the filling and not so much on top.  But however you make it, it is delicious!

Crust

  • 12 Pecan Sandies, broken into rough pieces
  • 1/2 cup pecans, chopped
  • 2 tablespoons unsalted butter, melted and cooled

Pie

  • 1 (20-oz.) can crushed pineapple packed in juice
  • 1/2 cup plus 1 tablespoon sugar
  • Salt
  • 3 large egg yolks
  • 1 (3-oz.) box pineapple-flavored gelatin
  • 1 cup frozen pineapple juice concentrate, thawed
  • 2 cups heavy cream, chilled

Heat oven to 350 degrees.  Process cookies and pecans in food processor to fine crumbs.  Add butter and pulse until combined.  Use the bottom of a measuring cup to press the crumbs into an even layer on the bottom and sides of a 9-inch pie plate and refrigerate until firm, about 20 minutes.  Bake until lightly browned and set, about 15 minutes.  Let the crust cool to room tempeature on a wire rack.

Cook the pineapple, 1/4 cup sugar, and a pinch salt in a large nonstick skillet over medium-high heat, stirring occasionally, until liquid evaporates and the pineapple is lightly browned, about 15 minutes.  Scrape the mixture into the food processor and process until very smooth, about 1 minute, set aside.

Whisk the egg yolks, 1/4 cup more sugar, and 1/4 teaspoon salt in a medium bowl.  Combine the gelatin and 1/2 cup of the pineapple juice concentrate in a medium sauce pan and let sit until the gelatin softens, about 5 minutes.  Cook over medium heat until the gelatin dissolves and the mixture is very hot but not boiling, about 2 minutes.  Whisking vigorously, slowly add the gelatin mixture to the egg yolks.  Return the mixture to the saucepan and cook, stirring constantly, until slightly thickened, about 2 minutes.  Off the heat, stir in the remaining 1/2 pineapple mixture.  Pour into a clean large bowl and refrigerate until set, about 1 1/2 hours.

With an electric mixer on medium-high speed, whip the cream and remaining 1 tablespoon sugar to stiff peaks, about 3 minutes.  Whisk 1 cup of the whipped cream into the gelatin mixture until completely incorporated.  Using a rubber spatula, fold 1 cup more whipped cream into the gelatin mixture until no streaks of white remain. Scrape the mixture into the cooled pie shell and smooth the top.  Spread the remaining whipped cream evenly over the filling and refrigerate until chilled and set, at least 4 hours.  Serve.

Serves 8.

“Respect for authority brings glory to God.”

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Shrimp and Artichoke Dip

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shrimpandartichokedip

Shrimp and Artichoke Dip

Shrimp, Cheddar and Parmesan!!  Yum.  Serve with tortilla chips.

  • 1 cup shredded Cheddar cheese
  • 1 cup grated Parmesan cheese
  • 1 (14-oz.) can artichoke hearts, drained and chopped
  • 1/2 cup chopped green onions
  • 1/2 teaspoon garlic salt
  • 1/2 cup mayonnaise
  • 1 cup cooked, peeled and chopped shrimp
  • Paprika, for garnish, opt.

Preheat oven to 350 degrees.

Mix everything together in a bowl.  Put in baking dish, sprinkle with paprika, and bake for 20 minutes, or until bubbly and lightly browned.

“God’s love is abundant.”

Country Club Bacon Bites

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countryclubbaconbites

Country Club Bacon Bites

I have made these for a couple of parties now and they are devoured instantly.  In the picture, the light colored ones are Parmesan cheese and the dark colored ones are brown sugar.  I have never tried blue cheese, but I think they would be good too.  These are very easy to make but take quite a long time in the oven.  Maybe that’s why they are so good.

  • 1 pound bacon, cut in half
  • Grated Parmesan cheese or brown sugar
  • Club crackers

Preheat oven to 250 degrees.

Lay the crackers face up on a large rack over a baking sheet.  Scoop 1 teaspoon grated Parmesan or brown sugar onto each cracker (I used a packed teaspoon).  Carefully wrap a piece of bacon around cracker, completely covering.  It should fit tight but not too taut.  Place the bacon-wrapped crackers onto the rack.  Bake for 2 hours.  Serve immediately warm or at room temperature.

Makes approximately 36 crackers.

“Access to God’s throne is always open.”

 

 

 

Stuffed Bell Peppers

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stuffedbellpeppers

Stuffed Bell Peppers

This recipe is a long-time family favorite.  I have tried other recipes but always come back to this one.  And this is the one my kids love and make for their families.

I love red, yellow or orange peppers the best.  I know they are more expensive than green, but they are sweeter, so choose whichever you like the best.

  • 4 large (6-oz.) or 6 medium (4-oz.) bell peppers
  • 1 lb. lean ground beef
  • 2 tablespoons chopped onion (or more if you like)
  • 1 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1 cup cooked rice (1/2 cup raw)
  • 1 (15-oz.) can tomato sauce, divided
  • 8 oz. Monterey Jack or Mozzarella cheese (or whatever you like)

Trim 1/2 inch off top of each pepper, remove core, seeds and membrane.  The tops will not be used, but to be frugal cut around the tops and chop up.  Put in a plastic bag and freeze for later use.

Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat.  Add 1 tablespoon salt and bell peppers.  Cook until peppers just begin to soften, 3 to 5 minutes.  Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels.  Return water to boil; add rice and boil until tender, about 13 minutes.  Drain rice and transfer to large bowl; set aside.

Heat oven to 350 degrees.

Cook and stir ground beef and onion in skillet until onion is tender.  Drain off fat.  Stir in salt, garlic powder, rice and 1 cup tomato sauce.  Heat through.  Lightly stuff each pepper with 1/2 cup meat mixture.  Stand peppers upright in ungreased baking dish.  Pour remaining tomato sauce over peppers.  Cover and bake 45 minutes.  Uncover, top with cheese and bake 15 minutes longer or until cheese is melted.

Serves 4 to 6.

“God calls us to live by faith, believing that He will fulfill His promises.”

Cinnamon Raisin Bread

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cinnamonraisinbread

Cinnamon Raisin Bread

This bread is so delicious!  The grandkids stopped by and we devoured a whole loaf within an hour.  Sure glad this recipe made two loaves.  I think I need to make another recipe just so I can freeze it and have it ready to serve when unexpected company comes.

  • 4 cups all-purpose flour
  • 2 cups sugar, divided
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 2 cups buttermilk
  • 1/2 cup canola oil
  • 1/2 cup raisins
  • 3 teaspoons ground cinnamon

Set oven rack to the lower middle position.  Preheat oven to 350 degrees.

In a large bowl, combine the flour, 1 1/2 cups sugar, baking soda and salt.  In a small bowl, whisk the eggs, buttermilk and oil.  Stir into dry ingredients just until moistened.  Fold in raisins.  Combine cinnamon and remaining sugar; set aside.

Spoon half of the batter into two greased 8-in. x 4-in. loaf pans.  Sprinkle with half of the reserved cinnamon-sugar; repeat layers.  Cut through batter with a knife to swirl.

Bake for 60 to 70 minutes or until a toothpick inserted near the center comes out clean.  Cool in pans for 10 minutes before removing from pans to wire racks.

Slice and gobble it up warm right away.

Or – wrap in foil and freeze for up to 3 months.  To use frozen bread:  Thaw at room temperature.

Makes 2 loaves (12 slices each).

“We can finish strong when we focus on Christ.”